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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is one of my familys favorite pasta dishes. My mom made this for us when we were little and now I make it for my kids. Better than any cavatini I've ever tasted. Ingredients:
1 green bell pepper, chopped |
1 yellow onion, chopped |
2 cups sliced and quartered pepperoni |
16 ounces fresh mushrooms, sliced |
1 (6 ounce) can tomato paste |
1 (32 ounce) jar spaghetti sauce |
1 clove garlic, peeled and minced |
1 cup rigatoni pasta |
1 cup rotini pasta |
1 cup macaroni |
1 lb ricotta cheese |
2 cups shredded mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic; cover and simmer for 45 minutes.
2. Preheat oven to 350 degrees; Bring a large pot of salted water to a boil.
3. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Add ricotta, mozzarella, and parmesan to cooked pasta; mix well.
5. In a 9x13 inch cooking dish, alternate noodle mixture and sauce mixture, ending with sauce.
6. Add a sprinkling of mozzarella on top.
7. Bake at 350 degrees for 30 minutes.
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